Food is an important part of Jamaican culture and is central to festivals, religious celebrations, and national holidays. 

• African influences: Many Jamaican dishes have their roots in African cuisine, including ackee and saltfish, rice and peas, and callaloo. African cooking techniques like slow-cooking and preserving meat with spices and smoke are also evident in Jamaican cooking. 

Mexican cuisine is a vibrant and colorful fusion of indigenous Mesoamerican traditions and European culinary techniques introduced by Spanish settlers in the 15th century. The core of Mexican food is corn, beans, and chilies, which have been staples since before the Spanish arrived. Corn is often eaten as tortillas, thin pancakes used to make tacos and quesadillas. Other key ingredients include tomatoes, avocados, rice, cheese, chicken, pork, and beef.